Ingredients
- SERVES 5
- 1/2 CUP GOLDEN RAISINS SOAKED IN 1/4 CUP DARK RUM
- FRESH JUICE OF TWO APPLES
- 2 APPLES PEELED AND DICED INTO 1/2 INCH PIECES
- 3 TABLESPOONS MEDIUM GRAIN RICE OR KHEER RICE, WASHED
- 3 CUPS WHOLE MILK, PLAIN
- 8 CASHEWS SPLICED IN HALF LENGTHWISE
- 2 TABLESPOONS BUTTER
Instructions
- COOK THE RICE AND MILK TOGETHER IN AHEAVY BOTTOMED SAUCEPAN ON MEDIUM FLAME. STIR REGULARLY TO PREVENT BURNING UNTIL MILK IS DOWN TO 1.5 CUPS AND RICE IS COOKED.
- STIR IN NUTMEG.
- AS RICE COOKS COOK THE APPLE AND JUICE IN ANOTHER SKILLET ON MEDIUM HEAT UNTIL APPLES ARE VERY TENDER AND BEGIN TO CARAMELIZE.
- ADD THE APPLES AND ANY SAUCE TO THE COOKED RICE AND MILK. STIR WELL. STIR IN RUM AND RAISINS.
- TASTE FOR SWEETNESS. YOU CAN ADD HONEY OR REGULAR GRANULATED SUGAR IF YOU LIKE IT SWEETER. TOAST THE CASHEWS IN BUTTER ON A MEDIUM FLAME AND DRIZZLE OVER THE KHEER.
- SERVE HOT OR COLD.
© 2024 All content copyright: Tara Deshpande